If you love tangy desserts, these baked mini lemon cheesecakes are a must-make. With zesty lemon baked right into the creamy filling and a bright lemon curd star on top, these tiny beauties deliver big flavor. Baked in a muffin pan—no water bath, no fuss—they’re perfect for summer gatherings, parties, or just a light, citrusy treat. Ready to up your mini cheesecake game?
When I ran my cake business, these lemon cheesecakes were a summertime favorite. People loved the tangy contrast of lemon and creamy cheesecake—it felt fresh, bright, and elegant. I loved piping that mascarpone cream ring, topping each with a spoonful of curd, and watching them disappear. Perfectly portioned, perfectly impressive.
Why You’ll LOVE This Recipe
- Fresh Citrus Boost – Bright lemon flavor that steals the show.
- Bite-Sized Brilliance – Perfect portion control (and so cute!).
- Effortless Elegance – No springform pan. No water bath.
- Make-Ahead Friendly – Bake ahead, chill overnight, and top just before serving.
Ingredients & Substitutes
- Cream Cheese: Full-fat brick-style only.
- Sour Cream: Adds tang and texture; can sub Greek yogurt.
- Heavy Cream: Optional for extra silkiness.
- Lemon Juice & Zest: Fresh is crucial for true citrus flavor.
- Cornstarch: Helps the batter set beautifully.
- Lemon Curds: Homemade or store-bought are both great.
- Mascarpone: For that smooth, pipeable whipped cream.
- Cookies/Biscuits: Graham crackers, digestive, or shortbread.
- Butter: Unsalted is preferred; adjust salt if needed.
Step-by-Step Instructions
1. Prepare the Muffin Pan
Line a standard 12-cup muffin tin with paper liners. Preheat your oven to 150°C / 300°F.
2. Make the Crust
Mix the crushed biscuits with melted butter until it resembles wet sand. Divide equally among the liners (about 1–1½ tbsp each). Press down firmly with a spoon.
Optional: Bake for 5 minutes, then let cool. (I skip this when in a rush and it still holds up!)
3. Make the Cheesecake Batter
In the bowl of a stand mixer, beat cream cheese until smooth. Add sugar, sour cream, heavy cream, lemon juice, zest, and vanilla. Mix in eggs one at a time, then add cornstarch.
4. Fill the Muffin Cups
Divide the batter among the 12 cups — they’ll be nearly full.
5. Bake
Place the muffin pan directly on the center rack of your oven (no water bath needed).
Bake at 150°C / 300°F for 25–30 minutes, until the edges are set and the centers are just slightly jiggly.
6. Cool
Cool at room temperature, then chill in the fridge for at least 4 hours or overnight.
7. Make the Mascarpone Cream
Whip cream until soft peaks form. Add mascarpone, powdered sugar, and vanilla. Beat until stiff peaks form. Transfer to a piping bag fitted with a star tip.
8. Decorate
Pipe border, add an extra dollop of lemon curd, and garnish with lemon zest or mint.
Baked Mini Lemon Cheesecakes
These baked mini lemon cheesecakes feature a buttery crust, zesty baked filling, and a vibrant lemon curd topping. Easy muffin pan dessert with big flavor!
Video
Ingredients
- 150 g (1½ cup) Crushed graham crackers or digestive biscuits
- 60 g (¼ cup) Unsalted butter melted
- 750 g (26 oz) Full-fat cream cheese softened
- 200 g (1 cup) Granulated sugar
- 240 g (1 cup) Sour cream
- 120 ml (½ cup) Heavy cream
- 4 large Eggs
- 4 tbsp Cornstarch
- 1 tbsp Lemon juice
- 1 tsp Vanilla extract
- Zest of 1 lemon
- 120 ml (½ cup) Heavy cream cold (½ cup)
- 125 g (4½ oz) Mascarpone cheese
- 2 tbsp Powdered sugar
- ½ tsp Vanilla extract
- 120 g (½ cup) Lemon curd store-bought or homemade
- Fresh lemon zest or thin lemon wedges for garnish, optional
Method
- Prep the Pan – Preheat the oven to 150°C / 300°F. Line a 12-cup muffin pan with paper liners.
- Make the Crust – Mix crushed cookies with melted butter until evenly combined. Press 1 to 1½ tablespoons of crust mixture into the bottom of each liner. No pre-baking required.150 g Crushed graham crackers or digestive biscuits , 60 g Unsalted butter
- Make the Cheesecake Batter – In the bowl of a stand mixer, beat cream cheese until smooth and creamy. Add sugar and beat again. Mix in sour cream, heavy cream, lemon juice, zest, and vanilla. Add eggs one at a time, mixing on low until just combined. Sift in cornstarch and mix until smooth.750 g Full-fat cream cheese, 200 g Granulated sugar , 240 g Sour cream , 120 ml Heavy cream , 4 large Eggs, 4 tbsp Cornstarch , 1 tbsp Lemon juice , 1 tsp Vanilla extract, Zest of 1 lemon
- Fill the Muffin Cups – Spoon the batter into the cups, filling nearly to the top. Tap the pan lightly on the counter to release any air bubbles.
- Bake – Bake for 25–30 minutes or until the tops are just set and centers have a slight jiggle. No water bath needed. Cool to room temperature, then chill in the fridge for at least 4 hours or overnight.
- Make the Mascarpone Cream – Whip cold cream to soft peaks. Add mascarpone, powdered sugar, and vanilla. Beat just until stiff peaks form. Transfer to a piping bag fitted with a star or open tip.120 ml Heavy cream, 125 g Mascarpone cheese , 2 tbsp Powdered sugar, ½ tsp Vanilla extract
- Decorate – Pipe a ring of mascarpone cream on top of each cheesecake. Spoon about 1–1½ teaspoons of lemon curd into the center. Garnish with a curl of lemon zest or a mint leaf if desired.120 g Lemon curd , Fresh lemon zest or thin lemon wedges
Notes
Tips for Success
- Use room-temp ingredients for a smooth, lump-free batter.
- Don’t overfill cups—leave a little room for rising.
- Swirl gently to preserve the pretty marble effect.
- Chill fully before piping for clean, crisp shapes.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Use room-temp ingredients for a smooth, lump-free batter.
- Don’t overfill cups—leave a little room for rising.
- Swirl gently to preserve the pretty marble effect.
- Chill fully before piping for clean, crisp shapes.
more mini cheesecakes
- Baked Mini Cheesecakes (Muffin Pan)
- Mini Cheesecakes – Blueberry
- Baked Mini Mango Cheesecakes
- Mini Strawberry Cheesecake (Muffin Pan)
- Mini Cheesecakes – Blackberries
- or Mini Cheesecakes – Raspberry
Frequently asked questions
Up to 4 days in the fridge; tops better before serving.
Yes, it works beautifully!
Nope—minis bake evenly without it.
Yes—freeze undecorated, then top before serving.
more recipes with lemon curd
- Lemon Cheesecake Tartlets
- Lemon Curd Cookies
- Lemon Curd Recipe
- The Ultimate Lemon Curd Tart
- The Perfect Lemon Cake
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
I want to make these the day before a birthday lunch. Do mini cheesecakes hold up well overnight, or would you bake them the morning I’m serving them?
Make them the day before! Cheesecake actually benefits from having plenty of time to chill and set, so overnight is ideal. Keep them refrigerated and add any final garnish before serving.